Gingerbread Chocolate Truffles (Printable)

Creamy chocolate truffles infused with spiced gingerbread flavors, ideal for holiday gifting or festive indulgence.

# Ingredient List:

→ Truffle Base

01 - 7 oz semi-sweet chocolate, chopped
02 - 1/3 cup plus 1 tbsp heavy cream
03 - 2 tbsp unsalted butter

→ Flavorings

04 - 2 tbsp molasses
05 - 1 tsp ground ginger
06 - 1 tsp ground cinnamon
07 - 1/4 tsp ground nutmeg
08 - 1/4 tsp ground cloves
09 - 1/4 tsp salt
10 - 1 tsp vanilla extract

→ Coating

11 - 3.5 oz milk or dark chocolate, melted
12 - 2 tbsp finely crushed gingerbread cookies (optional)

# Directions:

01 - Warm the heavy cream and butter in a small saucepan over medium heat until it just begins to simmer, then remove from heat.
02 - Place chopped semi-sweet chocolate in a heatproof bowl, pour the hot cream and butter mixture over it, let stand for 2 minutes, then stir until completely smooth.
03 - Mix in molasses, ground ginger, cinnamon, nutmeg, cloves, salt, and vanilla extract until fully blended.
04 - Cover and refrigerate the mixture for at least 1 hour, until firm enough to handle.
05 - Scoop portions using a melon baller or spoon and roll into 1-inch diameter balls by hand. Arrange on a parchment-lined tray.
06 - Place the rolled truffles in the refrigerator for 15 minutes to firm up.
07 - Gently melt the coating chocolate in a heatproof bowl over simmering water or in 20-second microwave bursts, stirring until smooth.
08 - Dip each chilled truffle into the melted chocolate, allowing excess to drip off, and return to the tray.
09 - Sprinkle immediately with crushed gingerbread cookies, if desired.
10 - Allow truffles to set at room temperature or chill briefly before serving.

# Expert Tips:

01 -
  • They taste like gingerbread but feel like pure indulgence—a secret that makes people ask for the recipe immediately
  • No baking required, just simple chocolate magic that feels fancy enough to gift but easy enough to make on a weeknight
  • Ready in under two hours, including chill time, which means you can make them between breakfast and dinner
02 -
  • The two-minute rest after pouring cream over chocolate is sacred—it's what makes the ganache creamy instead of grainy. I learned this after my first batch had that sandy texture that no amount of stirring fixed.
  • Room temperature hands make better truffles than cold hands. If your kitchen is very cold, run your hands under warm water and dry them completely between rolling batches.
  • Melting the coating chocolate in the microwave requires patience—twenty-second bursts with stirring between prevents seizing. I made that mistake once and ended up with chunky chocolate coating that never smoothed out.
03 -
  • A melon baller is genuinely one of the best kitchen investments you can make if you plan to make truffles more than once—it creates uniform portions and is so much faster than a spoon
  • Sifting your spices together before adding them ensures they're evenly distributed throughout the ganache, preventing one bite from being too ginger-forward and another too cinnamony

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